Classic Vegan Crepes with Figs and Coconut Yogurt
This classic vegan crepes recipe is fall inspired; topped with jammy figs, muscat grapes and coconut yogurt. Sprinkled with cocoa nibs (because when did chocolate make anything worse?) and drizzle with Canadian maple syrup. It’s time to spend Sunday eating like the royals.
Servings Prep Time
10crepes 15minutes
Cook Time Total Time
30minutes 1hour
Servings Prep Time
10crepes 15minutes
Cook Time Total Time
30minutes 1hour
  • 1cup all purpose flour
  • 1/4tsp sea salt, finely ground
  • 1 1/2cups oat milk(or other plant-based milk)
  • 3tbsp rapeseed oil(or other neutral-flavoured oil)
  • 1tbsp maple syrup
  • 1tsp vanilla extract
  • ~2tbsp filtered water(optional to add more)
  • 2/3cups coconut yogurt
  • 5 figs, thinly sliced
  • handful grapes
  • 2tsp cacao nibs, to sprinkle(or dark chocolate chips)
  • maple syrup to drizzle
  1. In a mixing bowl add flour and salt. Whisk to combine. Then add oat milk, oil, maple syrup and vanilla extract. Whisk again until well combined and place in the fridge to chill for at least one hour.
  2. Lightly oil a non-stick pan and bring to medium heat. Pour 1/4 cup of crepe batter onto the pan and swirl it around until the entire surface is coated (as best you can) and batter takes on a generally circular shape. Cook until edges start to pull away from the pan (1-2 minutes). Then, gently flip the crepe and cook the other side for 15-20 seconds. Slide crepe onto a plate. Adjust batter if needed (if you noticed it was too thick add a splash more water. I used 2 tbsp water to thin).
  3. Repeat Step 2 until you’ve used all the batter. To serve, fill the crepes with a scoop coconut yogurt, top with sliced figs and grapes. Sprinkle crepes with cacao nibs (or chocolate chips) and maple syrup to drizzle.
Recipe Notes

I’d recommend using a non-stick teflon pan for this recipe. It really stop those crepes from sticking to the pan, and allows for a much easier flip. 

Remember, practice makes perfect so don’t be discouraged if your first few crepes don’t work out. I usually don’t get into the rhythm of things until the third or fourth try. If you’re new to cooking crepes I’d suggest doubling the batter to allow for any mishaps while cooking. See my recommendations in the blog post above for making flawless crepes.